Same. I hardly ever drink enough or crappy enough to get hung over. I felt terrible Sunday morning and wasn't too far gone Saturday night. When I got that drink I immediately knew it wasn't Ketel, got halfway through and dumped it. They forgot to charge me and the gf for them though so I didn't complain. This was a pretty high volume place on the beach during labor day, they probably make bank to begin with, its just silly greed (and illegal might I add) to switch it out with something else.

Here's the link:
http://abcnews.go.com/blogs/business/2013/05/nj-bars-accused-of-booze-fraud-serving-rubbing-alcohol/

I remember there being more than 29 bars that got hit with it though.

Tonic water = 124 calories per 12oz serving 32g sugar
Coca Cola = 138 per 12 oz 33g sugar

Club = 0/0.

Club = fizzy, boring. ;)

vodka, unflavored, has about 65 calories per oz.

Yes boring, but not caloric. I know folks who guzzle 2000 calories in one nigh of drinking :eek:. Then they feel like crap afterwards and wonder why they get fat. I casually prefer wine if anything, it's my business and industry, and it's infinitely variable like some liquors, pretty careful though -- obviously can't work drunk and have to exercise those bad boys off the love handles.

It depends on what's being drunk . . .

At 125 cal per 12oz, Guiness is about the same as tonic water, and about the same calories as a standard vodka martini. So, if they're ordering 15 or 16 of either, they'd hit 2K calories. If it's some fruity cocktail, like a pina colada, that's over 500 cal per, so they're only 4 drinks away from 2K

You cannot run away from a weakness; you must sometimes fight it out or perish. And if that be so, why not now, and where you stand?
Robert Louis Stevenson
Scottish author (1850 - 1894)

Considering how much time you spend in bars, I'm surprised you find that interesting. It's SOP in lots of bars. I did it tending bar 30 years ago. Pour cost is everything and bartenders are under the gun to keep pour costs down. They have additional incentive to keep it down so they can push the occasional drink to good, regular customers.
Some houses are so bad that they'll put well liquor into high end bottles, but in my experience most don't do that. Too easy to get caught. What they DO do, and often, is use well booze in place of call liquors in mixed drinks, especially sweet ones. If you order a call drink; Jack and Coke, Grey Goose or Hendrick's and tonic, etc. and aren't sitting at the bar watching the bartender make it, there's a high likelihood you're getting well liquor. I kept my pour costs in line almost exclusively with strawberry daquiries and ice cream blended drinks. On the theory that people who order those don't really want to drink, I left the booze out entirely. Never once did anyone complain.
Bottom line: you're getting hammered and trying to get lucky while the people behind the bar are finding new and better ways to empty your pockets and fill theirs.
Cheers!

At the winery I am part of we don't participate in pointed judgings. We love fairs and "people's choice" style competitions and frequently win. We don't have any Screaming Eagle aspirations. We are looking to produce moderately priced, young, fruit forward drinkable wines. We have 13 year old Chard, Syrah, Merlot and Zin vines and are planting Tempranillo, San Gio and Garnacha on my land. We make mainly varietals but will be blending more when the grapes on my property produce a usable crop. The Temp will start to come in usably next year, the others will follow a couple of years later.
The days of snob appeal are waning. People are figuring out that if they like it, it doesn't make a whit of difference what some douche in a Harris Tweed jacket thinks. In this country we forget that the vast majority of wine made and consumed on this planet is made and consumed by poor people. Leave it to us to turn it into some status deal.

The Ciroc was nice, slightly sweet finish, absence of any excessive "burn."

I don't wonder at all why I'm fat...

If you ship to pa I'd love to try your wine! Our company appeals to the old world and older-new-world snobs so we are all about that stuff, don't touch anything else. Ratings sell the wine we typically have. Our folks are the people who have 10-15k a year to blow away on cases of wine and pay my bills--which i think is insane but i guess theyre out there. but I've had some great new-new-world wines (if that makes sense) and I love trying new ones...never had an AZ wine before. PM me info?

I agree with the above quote as that pretty much describes me, but the older crowd is still huffing about stags leap in Paris and 1982 Bordeaux.

On the other hand, I don't think this girl cares too much about the brand.

Samantha Lynn Goudie, Drunk Girl, Blows .341 In Jail, Tweets 'YOLO'

(She needs serious help; she actually seems proud of being that hammered and is not even considering how close she was to dying. Sheesh.)

I haven't had it in a while but I remember Ciroc as being very good. They've branched into all sorts of flavored stuff now, yuck.

Well I was up most of the night and this morning had to put down my favorite animal on the place and then go borrow a backhoe to bury her. It's an hour and a half to feeding time and I have a chance for a nap so before I crash I'm trying the Tito's, straight out of the freezer.
Impressions: There is no nasal burn. None. Might be the freezer but I don't think so entirely.
Not medicine-y, no eau de hospital, again that might be the freezer.
Very smooth
There may be some hint of the mash bill; the actual grains the stuff is made from. Nose in the snifter I get some wheaty or oaty hints. A good thing.
I can drink this. Next try will be room temp on the rocks with a twist and a couple dashes of my homemade orange bitters.
One more shot and it's nap time for a bit.....